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What's happening??

I think I would have to agree with the others and suggest you ditch the supplements, this way you can see if your FBG starts to come down and if it does then there is your answer. On the other hand if doesn't or they increase further then get in touch with the nurse.
 
kittypoker said:
Is there a 'drool' smilie? :hungry: Close enough.

Superb advice, Kristin.
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Thanks. The mushroom thing can be used as a soup base or gravy depending on more or less broth. I'm thinking of reducing g wine and adding that as well.

What's Yorkshire pudding ?? I assume sweet?

I found this awesome nut butter. Almonds cashew hazelnut Brazil pecan walnut and sea salt. I small piece of dark choco dipped in and I'm good to go. Best nut butter ever !!
 
Kristin251 said:
Thanks. The mushroom thing can be used as a soup base or gravy depending on more or less broth. I'm thinking of reducing g wine and adding that as well.

What's Yorkshire pudding ?? I assume sweet?

I found this awesome nut butter. Almonds cashew hazelnut Brazil pecan walnut and sea salt. I small piece of dark choco dipped in and I'm good to go. Best nut butter ever !!
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That sounds really lovely. A little alcohol in a recipe does tend to tenderise any meat, even cheap cuts.

Yorkshire pudding isn't sweet, it's basically pancake batter cooked in a cupcake pan at a high temperature in plenty of fat. It should rise and be slightly crispy on the outside, soft but cooked on the inside. It was used here as a first dish, before the main meal, to fill up families who couldn't afford much meat. Now, in more affluent times, it's added to the main meal.

Must admit, it's lovely. A large one can have sausages and gravy added. For some arcane reason, it's called a Toad in the Hole! No toads were harmed during this reply. ;)
 
Hi @Kristin251 These are Yorkshire puddings.. served with a roast dinner
images
 
daisyduck said:
Hi @Kristin251 These are Yorkshire puddings.. served with a roast dinner
images
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Yup. I need a big DROOL button!! Those look lovely to say the least. I guess I could melt some butter on sausage and add some gravy. Lol. Certainly not the same thing!!! But still gooey goodness. Thanks for the pic. I e been wondering for awhile what they were!!!
 
kittypoker said:
That sounds really lovely. A little alcohol in a recipe does tend to tenderise any meat, even cheap cuts.

Yorkshire pudding isn't sweet, it's basically pancake batter cooked in a cupcake pan at a high temperature in plenty of fat. It should rise and be slightly crispy on the outside, soft but cooked on the inside. It was used here as a first dish, before the main meal, to fill up families who couldn't afford much meat. Now, in more affluent times, it's added to the main meal.

Must admit, it's lovely. A large one can have sausages and gravy added. For some arcane reason, it's called a Toad in the Hole! No toads were harmed during this reply. ;)
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Well we are different. We do have yorkshire puds with our roast dinners, but we also have them as a pudding, with lots of butter spread on them so it melts through then sprinkled with sugar. Of course I can't have this any more :arghh:
 
Bluetit1802 said:
Well we are different. We do have yorkshire puds with our roast dinners, but we also have them as a pudding, with lots of butter spread on them so it melts through then sprinkled with sugar. Of course I can't have this any more :arghh:
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Aww, *pets you*.

I'm Australian but have lived here for almost 40 years, so most of my knowledge comes from my wonderful mother-in-law who was utterly adorable and a brilliant cook. I never knew what a Yorkshire pud was until I set foot here! She was a Londoner, born and bred in the East End, and trifle was her sweet of choice. Properly made, of course, from scratch. None of that Bird's stuff.

I don't think it ever occurred to her to make a sweet out of Yorkshire, though it seems obvious if you have batter left over. Of course, that isn't going to happen because low carb rules, but it's so nice to talk about it and remember fondly. Where's that DROOL button again? :D
 
Thanks All. I've had slightly better readings tonight, 6.8 before meal and 7.8 after. I had some salad with peppered mackerel. Will see what my FBG will be in the morning. I CAN and WILL do this.
 
carina62 said:
Thanks All. I've had slightly better readings tonight, 6.8 before meal and 7.8 after. I had some salad with peppered mackerel. Will see what my FBG will be in the morning. I CAN and WILL do this.
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Great meal. Don't get discouraged. It can take a few days for fasting to catch up. Just look for slow lower trends. It'll happen if you choose the right meals.

You will most likely find what many of us have. Diabetes will NEVER cut you a break. It will always let you know when you veered into no no land
 
Morning All

My FBS this morning was a 7.4 which was how it was before (7.8 at diagnosis 7 years ago) so although this figure may still seem high for some of you, it does seem that this is my 'base line' for now while I continue with my weight loss (my best was 6.8 I think).

I will try and not get too discouraged but it really is a BIG challenge managing diabetes as you all well know.

I'm not going to give up in improving my health (I have fatty liver too) and with a substantial weight loss I should start seeing and feeling the difference, I hope so!
 
Carbs contribute to fatty liver. I really think if you lower your carbs a bunch you will see marked improvement in many ways

Those meals replacements are loaded with junk and they're not doing you any favors. I hope you'll consider exchanging them for real food.

Best wishes!
 
I have to confess that since being diagnosed as diabetic I have never regretted it - my Hba1c has almost halved, my BG plummeted, and I can eat just about all the things I like except Yorkshire puddings - I was born right next to York Minster, so they are almost my birthright. Perhaps I can find a high protein recipe.
Having a BSc degree going almost unused most of my life I can now make good use of it - and even combine it with Atkins, the poor maligned way of eating (which really is scandalous) and end up with such good numbers.
 
Kristin251 said:
Carbs contribute to fatty liver. I really think if you lower your carbs a bunch you will see marked improvement in many ways

Those meals replacements are loaded with junk and they're not doing you any favors. I hope you'll consider exchanging them for real food.

Best wishes!
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I'm really glad I posted my question on here otherwise I would have continued to have the meal replacement drinks but you all made me think to ditch these and have real food. I had a no carb lunch today and was 6.8 before eating and 6.8 2HPM so no rise or worse still spike! :-)
 
Ooh great - I'll give it a go - I was already thinking of the three eggs but wondering what I could use for the 'body' of the puddings.
I really enjoyed a salad from Tesco today - it did have a bit of sweetcorn but the whole thing was under 4 gm of carb. Not what I'd buy regularly, but if away from home and hungry it would be ideal.
 
daisyduck said:
Hi @Kristin251 These are Yorkshire puddings.. served with a roast dinner
images
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That brings back memories of my late mother who used to make Yorkshire Puddling She also made the best dark gravy ever and the two together simply wonderful. She used a recipe from my grandparents who were born and raised somewhere in Yorkshire :-) Thanks for posting that - it brings back a lot of memories.
 
carina62 said:
I'm really glad I posted my question on here otherwise I would have continued to have the meal replacement drinks but you all made me think to ditch these and have real food. I had a no carb lunch today and was 6.8 before eating and 6.8 2HPM so no rise or worse still spike! :)
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I think sometimes when people talk about number of carbs it is important to remember that not all carbs are created equal.
10 gm of carbs from grains for some people causes much more of a spike then 10gm from green vegatbles.
That's why testing is so important.
 
carina62 said:
I thought that Almased was the best meal replacement drink for diabetics as it's well advertised for being diabetic friendly and all the other shakes have high sugar content but will have another look at the nutritional information on it and I may take it along to the diabetic nurse to show her.
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Any food or recipe labelled as "diabetic" tends to follow the obsolete no-sugar-but-plenty-of-starch idea of how to make foods good for at least type 2 diabetics. Low-carb diets tend to work better for those with type 2, even though they are harder to start properly.
 
It sounds like you are dropping the replacement shake but in case you did want to try a Newcastle style diet again I found the PHD Diet Whey powder was the "best" commonly available alternative (Amazon, Tesco, H&B).
Full details here: https://www.phd-supplements.com/diet-whey-powder.html
The important number is the carb value - 2.75g per serving - which is a lot better than most replacement powders.

I fully agree with everyone saying that real food is best but also understand that a short term intensive "attack" does have good results for a lot of people. Shortly after I was first diagnosed I did 8 weeks of on a max 800 calorie a day diet and saw amazing results in peak BG levels and stability. This was only possible by drinking two shakes (breakfast and lunch) then a vegetable stew or stir fry in the evening. It was not the most enjoyable 8 weeks but the results were worth it. After that I dropped the shakes, relaxed the calorie limit but stuck to Low Carb and have continued to see improvements.
 
Resurgam said:
I have to confess that since being diagnosed as diabetic I have never regretted it - my Hba1c has almost halved, my BG plummeted, and I can eat just about all the things I like except Yorkshire puddings - I was born right next to York Minster, so they are almost my birthright. Perhaps I can find a high protein recipe.
Having a BSc degree going almost unused most of my life I can now make good use of it - and even combine it with Atkins, the poor maligned way of eating (which really is scandalous) and end up with such good numbers.
Click to expand...
I wonder if coconut or almond flour would work. It would be denser but then just add more butter and gravy!!!
 
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